Ingredients
Sauce
butter
unsalted anchovy fillets
minced small capers
grape tomatoes, halved and partially dried
red onion, peeled & diced
Gaeta olives, pitted
garlic cloves, roasted
lemon zest
ground nutmeg
lemon juice

10 young green onions, trimmed and sliced thinly on the bias
10 lemon wedges for garnish
40 calamari with heads (Use only New Zealand U-10 cleaned Arrow squid)
garlic, peeled & minced
jalapeno, peeled & minced

Instructions
Place the butter in a large sauce-pan and set over high heat. As the butter begins to cook, skim off the foam and discard. When the butter assumes a brown colour and begins to smoke, remove it carefully from the stove allow to cool slightly. Carefully ladle the butter from the sauce pan into a baine marie leaving the burnt solids that precipitated to the bottom of the pan untouched. Reserve the buerre noisette until ready for use.

Pull the skin from the body of each calamari and remove the mantle. Rinse with water. Cut the head off just below the eyes and discard eyes. Reserve tentacles after pressing round sac that contains the beak with two fingers and discard hard beak. Remove the clear pen like shell from the body cavity of each calamari. using a sharp knife, slice 1/4 inch (.5 cm) wide fringe along side of each body.

To prepare one serving:
Toss 4 calamari bodies and tentacles with enough garlic, jalapeno, nutmeg and olive oil to coat lightly. Wipe the grill with an oil soaked rag. Grill calamari on grill over high heat for 2 minutes per side or until slightly charred.
Meanwhile, in saucepan, combine 2 Tbsp. (30 mL) brown butter, 1/2 tsp. (.2 mL) lemon zest, 2 (3 tsp.) minced anchovies, 2 Tbsp. (30 mL) lemon juice, 2 tsp. (10 mL) capers, 2 Tbsp. (30 mL olives and three cloves roasted garlic. Cook over medium -high heat for 1 minute or until very hot. Stir in onion. Place calamari on a serving plate and drizzle evenly with brown butter mixture. Garnish with a lemon wedge.

This recipe is from Pangaea Restaurant, Toronto.


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